Smoking bacon question

[customtrim]

So years ago i saw the best looking slab i have ever seen it was a double smoked slab and a beautiful golden brown. Reading on here with you ladies and gents doing souse vide cooks then giving it a ice bath then throwing it on the cooker for flavor started my old withered brain thinking. I do t do sv so i was thinkimg could i make the bacon smoke it throw it in tbe fridge to cool it off then resmoke it again ? Anyone see a problem with this im not a big bacon person but want to make some for a couple of birthday gifts with me being the guinea pig this time

[Spinaker]

I don't know. This is an interesting approach. And I like it.
I guess if you could get the meat down in temp as fast as possible from the first smoke. I would take it off, throw it in a bag and shock it. Then put it in the fridge. You wanna get that temp down as fast as possible.

[MBMorgan]

I'm with Spinaker ... bag it then shock it in an ice water bath. If there is enough room, I routinely put the whole bowl of ice water and bagged protein in the fridge where it can rest comfortably for as long as needed before resuming the cooking process.

[EdF]

Sounds well worth an experiment!

[SMOG MAN]

From what little I know, too many times from cold to hot-hot to cold times adds up to letting the bacteria get a hold so make sure you start out with something not likely to have made that trip before, I like the idea!

[HorseDoctor]

Just get (or make) a smoke generator and use that for a few hours before progressing to the final hot smoke/cook. That will give the extra "double smoke" flavor if that's what you're looking for. Be careful and use a nice mild smoke like apple. It is possible to have too much or too bold smoke (hickory) and end up with a bitter product.

[Steve Vojtek]

That's actually a very good idea!
Being a cured piece of meat i wouldn't worry about the bacteria issue much - the salt and sodium nitrite will keep them at bay. Just follow Spinnaker's recommendation of rapid chilling ( you can never be too careful ) and you'll be OK. But I have to agree with HorseDoctor that you can oversmoke - good idea to be the guinea pig first.

​​​​​​​There is another option to get extra smoke on the bacon: cure, freeze and smoke from frozen.

[customtrim]

Well let the experiments begin just pick up a 9lb side slab